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    Home » Recipes » Appetizers

    Tomato Ricotta Tart with Arugula

    Published: Jun 29, 2020 · Modified: Oct 17, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    With a crispy, buttery crust made from puff pastry topped with creamy garlic ricotta filling and heirloom tomato slices layered on top, this Tomato Ricotta Tart has it all. Not only is this tart delicious, but it is easy to make too. Serve it as an appetizer, lunch, or dinner!

    A whole, uncut tomato ricotta tart with arugula and fresh basil.

    Tomato ricotta tart - a tantalizing combination of puff pastry, creamy homemade ricotta filling, and juicy tomatoes. This recipe is simple, impressive, and irresistibly good.

    It starts with store-bought puff pastry - my favorite is Trader Joe's. (It uses real butter.) The ricotta filling comes together in a pinch using whole milk ricotta, egg, parmesan, and seasonings. Slices of heirloom tomatoes finish the tart before it is baked to crispy perfection.

    Garnished with arugula, fresh basil, and olive oil - this ricotta tart hits all of the flavor and textural notes you look for in a good tart. Make this tart as an appetizer or simple dinner. This recipe only uses one sheet of puff pastry; use the other to make a batch of these Everything Bagel Cream Cheese Turnovers.

    Jump to:
    • Tomato Ricotta Tart
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Handling Puff Pastry
    • Other Delicious Appetizers
    • Storage
    • Suggested Equipment
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe

    Tomato Ricotta Tart

    Why is this easy tart recipe so great? First, it starts with premade puff pastry. Second, it has a creamy, homemade ricotta filling. Why use ricotta cheese? Ricotta is a mild, fresh cheese with a soft texture. Its mildly sweet flavor makes it a staple cheese in Italian cooking. The ricotta cheese is perfect for fillings and pairs beautifully with the tart tomato slices on top. Here is why you will love this simple tomato ricotta tart with arugula.

    • It's DELICIOUS and easy.
    • The rich crust is made from buttery {premade} puff pastry.
    • The creamy ricotta cheese filling is infused with garlic.
    • This recipe uses fresh ingredients - tomatoes, arugula, and basil.

    Ingredients

    The ingredients you need for this recipe.
    • Puff Pastry (thawed)
    • Ricotta Cheese
    • Large Egg (room temperature)
    • Grated Parmesan Cheese
    • Garlic Cloves (minced)
    • Salt
    • Crushed Red Pepper Flakes
    • Tomatoes (sliced thin)
    • Arugula
    • Extra-Virgin Olive Oil
    • Fresh Basil
    • Freshly Cracked Black Pepper and Kosher Salt

    See the recipe card for ingredient quantities.

    Instructions

    STEP 1 - Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside. 

    A sheet of puff pastry laid out on a parchment-lined sheet tray.
    Roll one sheet of parchment into a 10-by-12-inch rectangle.

    STEP 2 - On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 12 inches long. Transfer to the prepared sheet tray. 

    STEP 3 - With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry. Using a fork, prick the center (inside the border) with minor marks to keep the pastry from puffing up during baking. 

    Ricotta filling in a bowl with a spoon.
    Make the ricotta filling.

    STEP 4 - Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl. Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes. 

    A sheet of puff pastry with ricotta filling spread on top and covered in tomato slices.
    Spread the ricotta filling over the prepared puff pastry and cover in tomato slices.

    STEP 5 - Bake pastry for 20-25 minutes until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes. 

    STEP 6 - Garnish the ricotta tart with arugula, fresh basil, extra-virgin olive oil, and grated parmesan. Season with flakey salt and freshly cracked black pepper, as desired. Cut into squares and serve immediately. 

    Substitutions

    • Ricotta - Cream Cheese, Goat Cheese
    • Parmesan Cheese - Pecorino Romano

    Variations

    • Lemon - Add lemon zest to the ricotta cheese filling for zing and vibrant flavor.

    Handling Puff Pastry

    Do thaw your puff pastry completely before unfolding. Because the puff pastry sheets are folded within their packages, they must be unfolded before use. If you try to unfold the puff pastry sheets too early, you run the risk of tearing or cracking your pastry, ultimately affecting the appearance of whatever it is you are making.

    Do not use your puff pastry straight from the freezer. As stated above, it needs time to thaw. This can be done in the refrigerator overnight or on the counter at room temperature for about 30 minutes. If you are thawing it at room temperature, keep an eye on it. You want to avoid the possibility of melted butter in the pastry if it over-softened.

    Do work carefully with puff pastry. It is a delicate product to use and has the tendency to break and crack. Cut it carefully.

    Do not roll the puff pastry out on an un-floured surface. You must roll out the pastry slightly for this recipe and many others. This must be done on a lightly floured surface to avoid sticking and breaking. Be careful not to overwork the puff when rolling, as you could disturb the rise of the overall product when baked if you put too much pressure on the rolling pin.

    Slices of tomato ricotta tart garnished with arugula and basil.

    Other Delicious Appetizers

    • Sun-Dried Tomato Feta Dip (Baked)
    • Healthy Hot Spinach Dip
    • Easy Bread Dipping Oil
    • Chicken Pesto Naan Pizzas
    • Cranberry Pecan Goat Cheese Log

    Storage

    Tomato ricotta tart is best served immediately. To store leftovers, transfer the tomato tart slices to an airtight container and refrigerate them for up to 2 days. Reheat leftovers or enjoy them cold too.

    How do you reheat ricotta tart? Reheat ricotta tart slices in the oven or air fryer.

    1. IN THE OVEN - Preheat the oven to 350 F. Place a sheet tray in the oven to warm up. Place the ricotta tart slices onto the hot tray for 5 to 10 minutes.
    2. IN THE AIR FRYER - Preheat the air fryer to 350 F. Cook the ricotta tart slices for 5 to 7 minutes. (Keep a close eye - most air fryers cook items quickly.)

    Suggested Equipment

    • French Rolling Pin
    • Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
    • Nordic Ware 3 Piece Baker's Delight Set
    • Chef's Knife
    An uncut ricotta tart with arugula and fresh basil.

    Expert Tips

    1. Best served fresh out of the oven.
    2. Do not open the oven until the end of the baking process. Puff pastry relies on steam to bake correctly.
    3. Use full-fat (whole milk) ricotta for a better body and flavor.
    4. Salt the tomatoes before baking the tart to prevent a soggy crust. The salt absorbs moisture while also intensifying the flavor as well.

    Frequently Asked Questions

    Can I use homemade puff pastry for this recipe?

    Feel free to use homemade or premade puff pastry in this recipe.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    Slices of tomato ricotta tart garnished with arugula and basil.

    Tomato Ricotta Tart with Arugula

    Katelyn Theofanis
    With a crispy, buttery crust made from puff pastry topped with creamy garlic ricotta filling and heirloom tomato slices layered on top, this Tomato Ricotta Tart has it all. Not only is this tart delicious, but it is easy to make too. Serve it as an appetizer, lunch, or dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Appetizer, Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 316 kcal

    Equipment

    • Baking Sheet Trays

    Ingredients
      

    • 1 sheet puff pastry thawed
    • ¾ cup ricotta
    • 1 large egg room temperature
    • ¼ cup parmesan cheese grated
    • ½ teaspoon salt
    • 2 cloves garlic minced
    • ¼ teaspoon red pepper flakes
    • 2 heirloom tomatoes sliced thin
    • Garnishes: arugula, extra-virgin olive oil, fresh basil, grated parmesan cheese, crushed red pepper flakes, freshly cracked black pepper, and flakey salt

    Instructions
     

    • Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside. 
    • On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 12 inches long. Transfer it to the prepared sheet tray.
    • With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry. Using a fork, prick the center (inside the border) with minor marks to keep the pastry from puffing up during baking. 
    • Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl. Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes. 
    • Bake pastry for 20-25 minutes until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes. 
    • Garnish the ricotta tart with arugula, extra-virgin olive oil, fresh basil, and grated parmesan. Season with flakey salt and freshly cracked pepper, as desired. Cut into squares and serve immediately. 

    Notes

    • STORE: Tomato ricotta tart is best served immediately. To store leftovers, transfer the tomato tart slices to an airtight container and refrigerate them for up to 2 days. Reheat leftovers or enjoy them cold too.
    • REHEAT: Reheat ricotta tart slices in the oven or air fryer.
      1. IN THE OVEN - Preheat the oven to 350 F. Place a sheet tray in the oven to warm up. Place the ricotta tart slices onto the hot tray for 5 to 10 minutes.
      2. IN THE AIR FRYER - Preheat the air fryer to 350 F. Cook the ricotta tart slices for 5 to 7 minutes. (Keep a close eye - most air fryers cook items quickly.)

    Nutrition

    Calories: 316kcalCarbohydrates: 22gProtein: 9gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 50mgSodium: 403mgPotassium: 176mgFiber: 1gSugar: 2gVitamin A: 582IUVitamin C: 6mgCalcium: 128mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Appetizers

    • Air Fryer Artichoke Hearts
    • Air Fryer Pierogies
    • Crispy Air Fryer Sweet Potato Wedges
    • Sun-Dried Tomato Feta Dip (Baked)

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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